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Breads

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A Dozen Delicious Waffle Variations
Angel Biscuit Rolls
Applesauce Pancakes
Applesauce Puffs
Banana Bread Recipe
Banana Pancakes
Basic Pizza Dough
Blueberry Yogurt Pancakes
Bread Soup Bowls
Buttermilk Pancakes
Cake Mix Bread
Cheese Garlic Biscuits
Cherry Apple Scones
Cherry Oat Muffins
Chocolate Chip Sweet Cream Scones
Chocolate Cinnamon Buns
Chocolate Crumb Muffins
Cinnamon Streusel Muffins
Cinnamon Swirl Bread
Easy Rolls
Egg Bagels
Ezekiel Bread
Fried Biscuits
Homemade Bisquick
Honey Almond Twist
Irresistible Banana Bread (lowfat)
Lemon Scones
Mayonnaise Biscuits
Monkey Bread
Monkey Bread w/Apples
Never Fail Butterhorn Rolls
Pancakes for One
Parmesan Pull Apart Rolls
Peanut Butter Oatmeal Muffins
Pita Bread Recipe
Pizza Muffins
Potato Refrigerator Dough
Pumpkin Bread
Sour Cream Biscuits
Spinach Pinwheels
Sunshine Bread
Super-Moist Apple Bread
White Pizza
Chocolate Crumb Muffins

1 cup whole wheat pastry flour or unbleached flour
1 cup oat flour
1/4 cup cocoa powder
2 tablespoons cocoa powder
1/2 cup light brown sugar
1 tablespoon baking powder
1 pound pear halves packed in juice -- undrained
2 whole egg whites
1 teaspoon vanilla extract

**Topping**

1/4 cup quick cooking oats
2 tablespoons quick cooking oats
1 tablespoon cocoa powder
1 tablespoon brown sugar
1 tablespoon honey

To make the topping, combine the oats, cocoa, and brown sugar, and stir to mix well. Add the honey and stir until the mixture is moist and crumbly. Set aside.

Combine the flours, cocoa, brown sugar, and baking powder, and stir to mix well. Place the pears and their juice in a blender, and pure until smooth. Add 1 1/2 cups of this mixture to the flour mixture. (Reserve the remaining pure for use in another recipe.) Add the egg whites and vanilla extract, and stir just until the dry ingredients are moistened.

Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle a rounded teaspoonful of the topping over each muffin, and press lightly into the batter. Bake at 350F for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.

Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

Yield: "12 muffins"